Jalapeño Soup
A rich and creamy soup that combines the subtle heat of jalapeño peppers with a smooth dairy base. This versatile dish can be adjusted to suit various spice preferences and dietary needs, making it a delightful starter or main course.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium white onion diced
- 4 large jalapeño peppers seeds and membranes removed, chopped
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt adjust to taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- ½ cup shredded Monterey Jack or cheddar cheese
- Juice of 1 lime
- Fresh cilantro chopped (for garnish)
Instructions
- Sauté Aromatics: In a large pot over medium heat, melt the butter with the olive oil. Add the diced onion and sauté until translucent, about 5 minutes.
- Add Jalapeños and Garlic: Stir in the chopped jalapeños and cook for another 3 minutes until they begin to soften. Add the minced garlic and cook for an additional minute until fragrant.
- Incorporate Spices: Sprinkle in the ground cumin, smoked paprika, salt, and black pepper. Stir well to evenly coat the vegetables with the spices.
- Create Roux: Add the all-purpose flour to the pot, stirring continuously for about 2 minutes to cook out the raw flour taste.
- Add Broth: Gradually pour in the chicken or vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- Blend Soup: Using an immersion blender, purée the soup until smooth. If using a countertop blender, allow the soup to cool slightly before blending in batches, then return it to the pot.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheese, mixing until the cheese has fully melted and the soup is creamy.
- Finalize Seasoning: Add the lime juice and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve hot.
Notes
- Adjusting Spice Level: For a milder soup, remove all seeds and membranes from the jalapeños. For extra heat, consider adding a serrano pepper or retaining some seeds.
- Dairy-Free Option: Substitute heavy cream with coconut milk and use dairy-free cheese or omit it entirely for a vegan version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent curdling.
- Serving Suggestions: This soup pairs well with crusty bread, tortilla chips, or a side salad. It can also be used as a sauce over grilled chicken or vegetables.